How to Make Goldenrod Eggs with Butter

How to make goldenrod eggs with butter? I’ve got you. This cozy, old-school breakfast is comfort food at its finest.

If you’ve got a surplus of farm fresh eggs in the laying season or leftover Easter eggs, goldenrod eggs are the perfect solution. It’s creamy, warm, and nostalgic.

Ingredients for Goldenrod Eggs with Butter

• 5 hard-boiled eggs, peeled and cut in half
• 6 tablespoons butter or grease drippings
• 6 tablespoons all-purpose flour
• 2 ¾ cups milk
• Salt and pepper to taste (about 1 tsp salt and 1 tsp pepper)

Instructions for Goldenrod Eggs Made with Butter

First, separate whites from the yolks. Set the yolks in a small bowl and mash them with a fork or the back of a spoon. These will become your topping. Next, chop the egg whites into small pieces. 

In a medium saucepan, melt butter (or use grease drippings) over medium heat. Whisk in the 6 tablespoons flour until smooth. This forms the base of your basic white sauce.

Now, slowly pour in the milk while whisking. Slowly is key—it helps create a smooth, thick cream sauce. Keep stirring over medium heat until the sauce thickens.

Turn down the burner to low heat and stir in the chopped egg whites of the eggs. Add salt and pepper to taste. I usually go with about a teaspoon of salt, but taste as you go. 

Spoon the golden cream sauce over toast, biscuits, or English muffins placed on a serving plate. Sprinkle the mashed yolks on top of each serving. This is the goldenrod part—so don’t skip it!

Optional but delicious: top with sliced green onions for a little color and bite.

A Few Notes

Goldenrod eggs are a delicious way to use up leftover Easter eggs from Easter Morning or a surplus of hard-boiled eggs. Or maybe your chickens are laying or you visited your local farm stand and you have more eggs than you can imagine. The flavor is mild and buttery, but rich in that old-fashioned, comfort-food kind of way.

I like to serve it with fresh fruit or a side of sausage. It’s also a great recipe for teaching kids how to make a basic white sauce from scratch. Simple steps, everyday ingredients, and a satisfying payoff. You can serve them anytime of the day. Add this recipe to your list of easy dinner ideas. 

This is one of those recipes breakfast folks tend to forget. But once you try it, it’ll become a favorite. It’s different food—classic but unique. It is very simple, but you can fancy it up with special serving plates. 

The leftovers heat up great and with a few pieces of toast, you’ll be ready for a second helping. 

And now you know how to make goldenrod eggs with butter. Go ahead and give this fun egg recipe a try for the first time. Let me know if you do! 

– Anna sue